Bolo Bao (Pineapple Bun)

Bolo Bao is Cantonese for Pineapple Bun. If you are ever in Hong Kong a must try is the ‘Bolo Bao’ (Pineapple bun). It’s an all time favourite with the locals and anyone who tries it. The ‘Bolo Bao’ is a slightly sweet bread bun with a delicious buttery, crumbly top. In Hong Kong it’s sold at every corner store bakery. It’s great in the morning with a cup of coffee or as a quick snack if you are on the go. Out of all the delicious buns served up in Hong Kong bakeries the Bolo Bao is my ultimate favourite. 

This delicious bun has absolutely no pineapple in it what so ever! So why is it called ‘Bolo Bao’? Well that’s because of the way the crusted top looks like – the skin of a pineapple.

If you are no where near an Asian bakery that sells these ‘melt in your mouth’ buns, why not make them yourself!! 
I did and to be honest they actually turned out amazing! I have been wanting to make these for a long time but I’m just not a bread baking kinda gal. But very happy to say, after my first attempt I was sweetly rewarded all thanks to a dear friend who gave me this recipe and showed me how she made it.

Bolo Bao (Pineapple Bun)

Recipe adapted from Dim Cook Guide:

Watch the video on their site.

Makes 8 buns

Ingredients for dough 

20g bread flour

100ml water

250g bread flour

40g sugar

1/4tsp salt

40g egg

10g milk powder (may be omitted)

4g yeast

70ml water

20g unsalted butter

Ingredients for the crust

90g cake flour

80g sugar

20g unsalted butter

20g lard (can use butter or solid coconut oil) 

20g milk powder (may be omitted) 

1pcs egg yolk

1tsp baking powder

1/8tsp salt

Method for dough:

Mix 20g bread flour and 100 mL water in a saucepan and cook over low heat till it forms a smooth paste. Set aside to cool.

Mix the yeast with the water.

In a clean bowl mix together the flour, sugar, salt, cooled down flour paste and yeast mixture. 

Turnout onto a clean bench top that has been lightly dusted with flour and start kneading the dough. The dough will be very sticky but continue kneading (approx 10 minute) working the gluten till it forms a smooth dough. You may use a bit of extra flour if you find it too sticky. Add the butter and continue to knead till it is well incorporated and you have a smooth dough that is no longer sticky. Place dough in a bowl, cover with a wet towel and leave in a warm place to prove, approx 45 minutes.

After proving, knead dough again just to get the air out. Divide dough into 8 equal pieces. Roll them into small balls and place them onto an oven tray lined with grease proof paper. Cover with cling wrap and prove again for 45 minutes. 

Whilst bread is proving, make the crust. 

Method for crust: 

In a clean bowl mix all ingredients together, it will be very crumbly but place the mixture onto cling wrap and wrap tightly forming a sausage.

Refrigerate for 15 minutes and it will all bind together.

Once the dough has proved preheat oven to 180 degrees celcius. Divide crust into 8 pieces and roll out into a circle. Place the crust over each dough then brush with egg wash and bake for 15 minutes or until beautiful golden brown. 

Serve warm or enjoy them with ham and cheese.  Happy baking and I would love to know how you go!